Eat Well

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Butternut Squash Soup

Thick, rich soup is a light and healthy option that is high on taste and an instant hit, served with baked pita chips for the perfect crunch. Whip it up with a variety of garnishes for flair.



Butternut Squash Soup

  • 2 cups vegetable broth
  • 1 1/2 cup apple juice
  • 2 1/2 cups butternut squash, cubed
  • 1/2 tsp. jalapeno pepper, seeded, diced
  • 1 1/4 cup carrots, diced
  • 1 tbsp. roasted red pepper pieces
  • 1/2 cup turnips, diced
  • 1/8 head cabbages, chopped
  • 1/8 tsp. ground nutmeg
  • 2 3/4 tsp. lemon juice
  • 1/2 tsp. ground paprika
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 1/4 cup orzo pasta
  • 1 tbsp. parsley, chopped

Baked Pita Chips

  • 5 each pita bread


Butternut Squash Soup

  1. In a large stock pot, place the broth, juice and the butternut squash; bring to a boil.
  2. Reduce heat to medium low, cover and simmer until squash is tender, 15-20 minutes.
  3. Puree the contents of the pot in a blender or immersion blender until smooth.
  4. Return pureed squash mixture to the pot.
  5. Add jalapeno pepper, carrots, diced roasted red pepper, turnips, cabbage, nutmeg, lemon juice, paprika, salt and pepper; cover and bring to a boil.
  6. Reduce heat to medium low and simmer 10 minutes.
  7. Stir in orzo; cover and simmer until pasta is tender and soup is thickened.
  8. Garnish with fresh chopped parsley.

Baked Pita Chips

  1. Pre-heat oven to 350 degrees F.
  2. Cut each pita into 4 triangles; bake on a cookie sheet until toasted, 8-10 minutes.

Plate Assembly

Serve 1 cup of butternut squash soup (8oz) with 4 baked pita chips; garnish soup with fresh chopped parsley.